梅的引种品与国产品和几种炮制品的质量比较

乌梅是梅的果实加工成的传统中药材。为了评价其品质，以ｐＨ值、总游离酸度和柠酸、苹果酸、多糖的含量等指标，比较了由日本引进的４个品种和３个国产品乌梅的质量，并比较了用４种不同方法炮制的乌梅的质量，验结果表明，引种梅与国产梅品种质量较相近，炮制方法对药材质量有明显影响。

Comparison of quality between introduced varieties and national products, and among differently processed products of fructus mume

Wu-mei is a traditional Chinese drug processed from the fruits of Armeniaca mume Sieb.. In order to assess its quality,several items were set up in this study, such as PH value, total free acidity, citric and malic acid contents, polysaccharide ect. With these items, 4 varieties of wu-mei intreduced from Japan and 3 national products were compared. With the help of the same items this crude drug processed by four different methods was studied. The experimental results proved that the quality of the introduced varieties was similar to that of the national products and the processing methods influenced the quality of wu-mei obviously.